|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed shredded chicken at a temperature of 118.7F inside of walk in cooler at 14:54. Shredded chicken twenty five minutes later was observed at 113.1F. Chicken currently is not meeting cooling parameters due to chicken not dropping 13.5F in the twenty five minutes that passed. CDI- Chicken was broken down in to smaller portions in order to cool at a faster rate and meeting cooling parameters. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cold held foods such as cream, tomatoes, and green salsa were all above temperature threshold of 41F. CDI- Items were moved to walk in cooler to be brought back down to temperature by person in charge. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods such as previously sliced tomatoes placed directly inside of cold holding. Ensure that items are cooled back down below 41F before placing inside of prep unit, as the prep unit is exposed to an open air environment and is not effective in cooling down foods. CDI- Foods were placed inside of reach in cooler to cool back down below temperature threshold. Items were moved to walk in cooler to cool down effectively. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in cooler under prep unit ponding water. Ensure that equipment is repaired before next inspection to prevent possible loss of points. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors and walls observed in need of additional cleaning to remove build up attached around grill area. Recommend cleaning at a higher frequency. |